Awesomeness
Ingredients
- boneless skinless chicken breasts- 1 lb, cubed
- broccoli florets- 16 oz.
- lemon- 1, sliced in half
- green onion- 1 bundle, trimmed and diced
- red bell pepper- 1, diced
- sliced almonds- 2 oz.
- mango- 1, peeled and diced
- avocado- 1, peeled and diced (do not prep ahead of time; wait until just before serving)
- STAPLES
- olive oil- 3 tablespoons
- minced garlic- 1 tablespoon
- salt- a pinch
- prepared polenta- 1 chub (tube) (*like San Gennarro found at Albertson’s, Melissa’s or Fresh and Easy brand), sliced into 1/2 inch rounds
- olive oil- 3 tablespoons
- minced garlic- 1 tablespoon
- oregano- 1 teaspoon
- paprika- 1 teaspoon
- salt- a pinch
For Polenta Cakes
Instructions
- Heat olive oil in large skillet
- saute chicken until cooked thoroughly, then remove to plate
- saute broccoli and green onions until tender
- add bell pepper and saute until slightly tender
- add chicken back to vegetables in skillet and squeeze one lemon half into pan to saute for another minute
- in separate bowl mix together avocado, mango and juice from second lemon half
- serve chicken and vegetable saute with avocado mango garnish
- heat olive oil in skillet
- saute polenta rounds while seasoning top side with oregano, paprika and salt
- once bottom side of polenta rounds are brown, flip and cook until both sides are crispy
For Polenta Cakes
For more “awesomeness” recipes from Toni Spilsbury and Chef Kas, visit:
